Description
Learn how to make tall, fluffy, diner-style pancakes that are perfect for a weekend breakfast. This easy recipe uses buttermilk for a tender crumb and a delightful tang.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups buttermilk
- 1 egg
- 3 tablespoons butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the buttermilk, egg, and melted butter. Mix until just combined; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve hot and enjoy!
Notes
- For extra fluffy pancakes, do not overmix the batter.
- Ensure your baking powder is fresh for the best rise.
- Buttermilk can be substituted with regular milk with 1 tablespoon of lemon juice or white vinegar added and left to sit for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg